Pages

Tuesday, December 14, 2010

Old fashioned butter cake

I have been missing action for few days, as my sister-in-law and her kids were visit us last week and also we went back to my hometown over the weekend. After few days of not updating my blog, I just feel lazy to get start to update a new post, hehehe..Anyway, I'm back in action now, but i can only post you this butter cake that i baked last 2 weeks ago as I did not cook or bake any new recipes over these few days.

Recently, I have seen so many bloggers baked this old fashioned butter cake and this is also one of my favourite butter cake. This time, I tried with the separation of egg yolk and egg white method.

Method
1. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy.
2. Add the egg yolks, one at a time, beating well after each addition. Add the flour and baking powder and beat well to combine. Fold through the milk and combine well.
3. Beat egg whites in a clean large bowl until soft foam. Gradually add in sugar, and beat till soft peak.
4. Take one portion of the egg white mixture, and use a hand whisk to stir well with egg yolk mixture till combine and thick paste.
5. Slowly fold in the balance egg white with a spatula till well combine.
6. Spoon the batter in a cake pan which line the base with paper and lightly grease.
7. Bake at preheated oven at 180c for 55mins or until cooked when tested with a skewer.

85 comments:

Your butter cake is very nicely baked! Look at the smoothness crumbs and evenly baked result. That's no doubt a 100% successful butter cake. I've just bookmarked this and would love to try it out. Thanks for sharing!

hmmm... must be very nice. I also busy for past few weeks. Holiday starts Friday :) But my kitchen will be busy soon as christmas parties one after the other. Me too sometimes feel lazy to update my blog.

I LOVE BUTTERCAKESS! my all time favorite but I dont dare to eat too much of that because of the calories !! its very fattening eh? I wish there weren't something call FAT or gain weight!! its frustrating me!!

lalayuen, double action baking powder means the baking powder reacts twice; contain one acid that dissolves when it comes in contact with water and another acid that does not dissolve until it reaches a higher temperature in a hot oven. This type of double action ensures that the finished product is light and fluffy. Yes, you can replace with normal baking powder and maybe for 1 and 1/2 tsp .

I would like to try for this today..Hope it will come up nice and soft.. Thanks for your recipe, because I think your recipe is very different compare other butter cake which you used egg white and egg yolk.

Hi Sonia..the result is out...this time im using 8"square mold same as ur...but for me 55mnts isnt enuf to bake the cake...i nid more 40mnts to bake d cake...anyways thanks for the recipe...and now the butter cake smell is around me..haha ﹰ

Hi, your recipe requires 8 inch square cake pan and i only have 8 inch(20cm)round cake pan. How do i tweak the recipe? I really want to bake this cake but most of the recipes online uses square pans. Please help!! :(